Preparation of Salsa Habanera: Heat pan over medium heat for approximately one minute. Add olive oil to coat the pan. Add garlic, onion, habanero pepper and bell pepper, stirring periodically for about 4 minutes, or until vegetables are lightly browned. Add plum tomatoes and water. Mix, then turn up the heat to high medium, bringing to a boil. Once the mixture it is boiling, lower heat and allow to cook an additional 10 minutes. Remove the pan from heat. Place the contents of the pan into a blender (or robot coupe), adding 1 tablespoon of sea salt, then pulse until liquified. Strain though a very fine strainer, and allow to cool on an ice bath until ready to serve.

Preparation of the shrimp: Place water, carrot, celery, onion, garlic, lemon, bay leaves, thyme & vinegar in a pot and bring to a boil over high heat. Lower heat and allow liquid to simmer for about 20 minutes. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 3 to 4 minutes. Drain and cool in refrigerator. When cold, peel and devein the shrimp, then slice in half, lengthwise.